Cardamom (black)

Family name: Zingiberaceae
Botanical name: Amomum subulatum

Culinary: the large, hairy, brown-black seed pods have a strong, camphor-like flavour, with a smoky character derived from the traditional method of drying over open flames.

Used in savoury dishes in Indian cuisine. The pods are used as a spice, in a similar manner to green cardamom but with this different flavour profile. Unlike green cardamom, this spice is rarely used in sweet dishes.

Medicinal: can be used for stomach disorders